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This Week's Featured Kneading Conference Workshops
Wood-fired Rye Bread
Every Danish family in Copenhagen has their own version of 100% rye bread because it is a staple of the daily diet. Sharon has created her own formula, inspired by Trine Hahnneman, and will show you how to make hers, as well as encourage you to build your own. During the workshop you will also learn how to make a rye-cumin wheel bread and will experience how best to build, and maintain, your own multi-use rye starter.

About the presenter:
Sharon Burns-Leader

Sharon Burns-Leader is the co-owner of Bread Alone Bakery. She is a baker of both bread and pastries as well as wood-fired oven baker, recipe writer and tester (of all Bread Alone books), expert problem solver and all around boss lady. When not baking she is backpacking or quilting - but never at the same time. Mother of four, grandmother of one.
Artisan Donuts
Doughnuts are the perfect marriage between bread and pastries. Learn how to make a simple yeasted ring and turn it into a decadent delight using farm fresh ingredients, local & seasonal fruits and whole grain flours. All the basics of dough, fillings and glazes will be covered, including tips and tricks to help you modify them and make them your own. You can use doughnuts to highlight relationships with your local farmers, millers and community members.

About the presenter:
Rachel Crampsey
Head Doughnut Fryer & Research and Development Department Head

Rachel Wyman started her bread baking career at Bread Alone during her time as a student at the Culinary Institute America. After completing her studies in Baking & Pastry, Rachel went to work for Amy's Bread in NYC where she managed the night production. Rachel won the Grand Prize in America's Best Raisin Bread competition in 2012, the same year she opened her own bakery, Montclair Bread Company, and she took home the $10,000 prize on the Food Network's Donut Showdown in 2014. In 2015, Rachel was named one of the Top 25 Most Influential Bakers in the U.S. by Bake Magazine. The bakery was featured in the New York Times, February 2016 story, "Montclair Bread Company has Sunday Treats all Week Long."
Saturday, June 15, 2019 | Skowhegan, Maine
Experiences Tour: 9 a.m.-1 p.m. | Food Festival: noon-4 p.m.

Interested in ultra-local food experiences? How about a festival featuring local food samples demos and pairings? You will find all of the above at AgriCulture, an authentic way to experience local foods of Somerset County Maine. Join  M aine Street Skowhegan, The W esserunsett Arts Council , and the M aine Grain Alliance  for an experiential food tour where visitors can mill wheat, make butter, pair cheeses, sample beer, and more.

The MGA will be teaching attendees about our work with heritage grain plots, and folks will get a chance to mill your own wheat and corn.

Visit for tickets and more info!
Mark Your Calendars!
Last Call for Kneading Conference Work Study!

The Kneading Conference Work/Study Program is intended for those who show high interest in baking, milling, and/or grain growing and who need help in meeting the expense of the July conference. In exchange for a $325 registration fee, accepted applicants pay $100 and will receive free camping on site, meals from Wednesday night through Saturday morning, and the chance to learn and work with some of the big names in baking, milling, oven building, and grain growing. You will have ample time to attend conference workshops and lectures, and many will have the opportunity to assist presenters.

Featured Sponsor:

Allagash Brewing Company strives to create some of the best Belgian-style beers in the world. As people, they make sure to enjoy themselves along the way. Part of that joy comes from constantly pushing the sustainability of their brewing operation and making a positive impact in their community. 

In 2017, Allagash made the pledge to increase their usage of local grain—that year, they ended up using around 115,000 pounds. In 2018, they increased it to around 280,000 pounds. In 2019, they’re shooting to hit 600,000 pounds. All of these increases are an effort to make it to one million pounds of local grain, per-year, by 2021.

“We’ve always wanted to brew with more local grain,” says Brewmaster (and Kneading Conference presenter), Jason Perkins. “It’s important to us to be a part of the movement that’s building out the sustainability of local grain here in Maine.”